Awesome Soup Recipe

I'm sharing with you an awesome soup recipe that my friend from Furman, Megan, sent me after she learned I was looking for recipes with no dairy or tomatoes! This has become our favorite soup and we will continue to make it long after we can reintroduce dairy and tomatoes. Thanks Megan!

Chicken, Corn, and Black Bean Soup

2 Tbsp. vegetable oil

2 pounds chicken tenders, cut into bite-size pieces

Salt and freshly ground black pepper

1 Tbsp. ground cumin

1 ½ Tbsp. ground coriander

1 chipotle chili pepper in adobo sauce (chopped)

1 large onion, chopped

4 ears fresh corn, kernels cut from the cob (a bag of thawed frozen corn would probably be fine, but I wouldn’t use canned corn)

1 red bell pepper, cored, seeded, and chopped

3 Tbsp. all-purpose flour

1 quart chicken stock or broth

1 15-ounce can black beans, drained and rinsed

Juice of 1 lime

¼ cup fresh cilantro leaves, chopped

Heat a large soup pot over medium-high heat with the vegetable oil. Add the chicken and season with salt, pepper, cumin, coriander, and chipotle chili pepper. Cook the chicken until lightly browned, about 3 to 4 minutes. Add the onions, corn kernels, and red bell peppers. Cook, stirring frequently, for about 3 minutes. Dust the chicken and veggies with the flour, stir, and continue to cook for 2 minutes. Turn the heat up to high and add the chicken stock. Bring the stew up to a simmer and then add the black beans. Simmer the stew for 15 minutes. Add the lime juice and cilantro, and stir to combine.

4 Servings